Crunchy Cheese Crisps Recipes

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PARMESAN CRISPS



Parmesan Crisps image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 8 to 10 crisps

Number Of Ingredients 1

1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

BASIC KETO CHEESE CRISPS



Basic Keto Cheese Crisps image

Delicious ketogenic snack.

Provided by pchow98

Categories     Appetizers and Snacks     Cheese

Time 17m

Yield 4

Number Of Ingredients 1

1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

Nutrition Facts : Calories 139 calories, Carbohydrate 0.4 g, Cholesterol 36.2 mg, Fat 11.4 g, Protein 8.6 g, SaturatedFat 7.3 g, Sodium 214.2 mg, Sugar 0.2 g

CRUNCHY CHEESE CRISPS



Crunchy Cheese Crisps image

"I bake these zesty appetizers for a nearby bed-and-breakfast here in Stratford, Ontario," writes Carol Grasby. "They go together in minutes, and guests never seem able to stop with just one."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1/4 cup finely crushed potato chips
1/4 cup finely shredded cheddar cheese
2 tablespoons all-purpose flour
1 tablespoon butter, softened
1/4 teaspoon Dijon mustard
Pinch cayenne pepper

Steps:

  • In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350° for 8-10 minutes or until golden brown. Remove to a wire rack.

Nutrition Facts : Calories 167 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 200mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CRUNCHY BAKED CHEESE CRISPS RECIPE



Crunchy Baked Cheese Crisps Recipe image

These Crunchy Baked Cheese Crisps Recipe are little bites of heaven. It is super easy, quick and it requires only good quality cheese and cumins. The trick is to let the cheese melt to create a net-like texture, delicate - but still able to hold together. Serve Crunchy Baked Cheese Crisps Recipe as an appetizer with Roasted tomato sauce or can be serve along a green vegetable salad. Look for more recipes that could urge you try cooking! Coconut & Ricotta Dip with Banana Chips Recipe Sweet Potato & Rosemary Crisps/ Chips Soy Glazed Renkon Chips Recipe (Crispy Lotus Root) Zucchini Parmesan Crisps (Chips) Recipe

Provided by Antara Navin

Time 11m

Yield Makes: 4 Servings

Number Of Ingredients 2

1 cup Mozzarella cheese , or parmesan cheese, shredded
1/2 teaspoon Cumin seeds (Jeera)

Steps:

  • To begin making Crunchy Baked Cheese Crisps Recipe, preheat Oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Line two Baking sheet with parchment paper.
  • Lightly toast the cumin seeds and then coarsely grind it in a mortar and pestle.
  • Add it to the shredded cheese in a bowl. Mix it gently.
  • Take two tablespoons of cheese mixture and spread it evenly on the lined baking sheet to form a 4 to 4.5 inch round. Repeat this step for the rest of the mixture leaving a 2-inch gap between the rounds.
  • Bake the sheets one by one in the preheated oven for 6-8 minutes until it begins to brown slightly. I used mozzarella cheese and it took 6 minutes for me to cook perfectly.
  • Take out the baking sheet and lift the cheese using a spatula and fold it gently over a rolling pin or lay it flat on a kitchen paper towel. Allow it to cool complete to become crisp and then serve.
  • Serve Crunchy Baked Cheese Crisps Recipe as an appetizer with Roasted tomato sauce or can be serve along a green vegetable salad.

CHEESE CRISPIES



Cheese Crispies image

These are addictive! They can be made to anyone's taste by adjusting the amount of heat.

Provided by Jan

Categories     Appetizers and Snacks     Pastries

Time 27m

Yield 20

Number Of Ingredients 9

1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
½ teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
¼ teaspoon cayenne pepper
freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
  • Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

Nutrition Facts : Calories 228.8 calories, Carbohydrate 12.3 g, Cholesterol 48.2 mg, Fat 16.9 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 10.6 g, Sodium 286.5 mg, Sugar 0.4 g

CHICKEN CAESAR WRAPS WITH CRISPY CHEESE



Chicken Caesar Wraps with Crispy Cheese image

Provided by Molly Yeh

Categories     main-dish

Time 10h5m

Yield 8 servings

Number Of Ingredients 24

12 ounces romaine hearts (from 1 to 2 heads), chopped
Dressing, recipe follows
Eight 10-inch/burrito-size flour tortillas
Roasted Chicken, recipe follows
2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade
Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise
1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan
1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Steps:

  • Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
  • To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
  • Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
  • Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
  • Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
  • Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
  • Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
  • In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
  • In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.

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